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Recipes I've Shared:
Yield: 6 servings
1 head cauliflower, separated into florets
1 tablespoon softened butter
1 8-ounce container Wisconsin Mascarpone cheese
3/4 cup heavy cream
½ cup Wisconsin grated Parmesan cheese
¼ cup chopped fresh sage
1 garlic clove, finely chopped
½ teaspoon salt
Freshly grated black pepper
Blanch the cauliflower in a pot of boiling salted water 5 minutes; drain.
Heat oven to 375 degrees. Coat a 7 x 11 gratin dish with butter; arrange cauliflower in dish.
Stir together Mascarpone, cream, ¼ cup Parmesan,sage, garlic, salt and black pepper to taste until smooth; pour over cauliflower. Sprinkle top with remaining Parmesan.
Bake 30 minutes, or until top is browned and sauce is bubbling. Rest 15 minutes, loosely covered, before serving.
16oz ground chicken
1/4 cup finely chopped onion
1 (14 ounce) can sauerkraut (squeeze dry and snip fine)
1 (3 ounce) package cream cheese (can use low fat kind)
2 teaspoons parsley
1 teaspoon prepared mustard
1/4 teaspoon pepper
Sautee everything togegther. Melt cheese last.